Archive | Pepper/ Chile

Brussels sprouts were not my friends when I was a kid. They always showed up unexpectedly, unannounced and taking up way too much space on the dinner plate with their hateful ultimatum – “No leaving the table until your plate is clean.” The worst part was the soggy, slightly slimy texture combined with the sulfurous, […]

Fermented chile paste is one of my favorite toppings or condiments: I use it on eggs, sandwiches, in soups, stews and of course stir-frys. Most of the chile pastes found in Asian markets will be fermented to some degree, with those made in America less so. Fermenting your own puts you in the driver’s seat, […]

Peceto Asado con Tallerines (Argentine Beef Roast with Fettuccine) Argentina is world-famous for the beef they raise on the open grassland plains of the Pampas. It isn’t surprising to see how creative they are with using beef in so many different ways, much like the Italians have finely crafted the myriad uses of pork in […]

Here’s our adaptation of several classic Asian wilted spinach dishes, usually served either before or alongside the main meal. This is easy to make, downright delicious but with an unusual twist in the flavors that will make it memorable for your guests. Enjoy the flush of spinach, because it is a short-lived season! Here’s what […]

Taste one of these little bright yellow jewels and you’ll immediately discover why they’ve gained a loyal following and a number of equally colorful names. They initially give a strong burst of citrus-like tang, quickly followed by a curious, tingly jolt of electricity sensation that spreads from your tongue to fill your whole mouth […]

Pechugas in Salsa de Poblano Gratinadas This Mexican poblano chicken dish from the Oaxacan region is another one of our family’s favorite dishes, partially because it is easy to make, is absolutely delicious and makes fantastic leftovers for lunch the next day or so. The flavors combine the mild richness of the roasted poblano chiles […]

With the garden in full production at this time of year, there is usually an over-abundance of fresh vegetables, especially tomatoes, basil and parsley. Of course, the first thought is a pasta sauce, but after the first few gallons have been made the magic fades a bit. What else is there to create that is […]

Preserving that overly abundant harvest has been one of the major challenges that gardening and agriculture has always had. In today’s world we are much more familiar with the processes of canning, drying and freezing as acceptable methods of preserving our garden’s harvest for the winter season and longer. These methods have their own set […]

This is an incredibly versatile chile sauce with loads of flavor and just a touch of heat. It is my adaptation of the incomparable Mole Coloradito Oaxaqueno from Susanna Trilling in her “Seasons of My Heart” cookbook that we’ve featured before. (Mole is pronounced “Mole-lay”!) This makes a sauce that is 95% of her Mole, […]

Asparagus adds a creamy foundation to the rich, flavorful and slightly spicy tomato pesto sauce in this unusual side dish. It is easy to make and adds taste and presence next to a hearty frittata or fresh spring dinner. To cut the amount of time needed, make the pesto ahead of time. The flavor and […]